This was a gift from someone.

The ball is tightly rolled, and it doesn’t offer much of an aroma. If I wear to maximize my imagination I believe I caught hints of hay, light wood, and oatmeal. I warmed up my gaiwan and rolled this little orb inside. The scents picked up with some harsh grass, wet wood, and an unpleasant tone. I would describe it as oversteeped metallic tea. Nonetheless, I washed the orb and prepared for brewing. The taste was oddly sweet and light. The taste was basic and noted as “tea taste”. The drink had a slight sweet aftertaste. I experienced no depth with this tea or complexities. The tea tasted like tea, haha. This was very plain and nothing exciting to note. Qi wise, I felt a strange head high that was reverberating within my skull. The feeling was not good. This was a weird tea, and I don’t think its for me.


Flavors: Bitter, Grass, Hay, Metallic, Wood

Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.


Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.


Middle of nowhere, New York

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